The one way to be sure to not be nervous about canning is to keep a clean kitchen, sterilize the materials beforehand and use a recipe. If you’re doing all those things, you have very little reason to worry.
Stephanie Solomon is back along with Marcia Veldman and Lorre Heber. Along with canning tips, they talk about their favorite salsa recipes.
Chef Daniel Orr throws together some salsa using tomatillos from his garden. Before that, a homemade pizza is a perfect way to use up lots of the veggies you’re harvesting these days.
We visit the Fort Knox of seeds in Colorado with Harvest Public Media.
And speaking of seeds, author Janisse Ray’s book The Seed Underground reminds us that every morsel of food comes from a seed.
- Scientists Convert Meat-Eating Fish Into Vegans
- USDA Predicts Near Record Corn Yield, Soybeans Look Good Too
- Mild Weather Could Mean Banner Year For Indiana Wineries
Stories On This Episode
From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world’s largest collections of seed.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
Today on the podcast: tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.